Serve this one-pan tray bake with fresh avocado, soured cream and toasted tortillas

500 g   beef mince

30 ml   olive oil

5 ml     salt

20 ml   Cajun spice (I used the Louisiana cajun rub from CapeHerb&Spice)

5 ml     ground cumin

            black pepper

1          red onion, sliced thinly

1          red pepper, cut into thin strips

400 g   red kidney beans, drained and rinsed

50 ml   tomato sauce

200 ml chopped tinned tomato

            zest of 1 lime

1          punnet vine tomatoes, rinsed

To serve

1          avocado, diced, seasoned and sprinkled with a bit of lime juice

200 ml soured cream, drizzled with olive oil and swirled with 5 ml Louisana rub

            fresh coriander

8          toasted tortillas


  • iPreheat oven to 220°
  • Break up the mince with a fork and spread evenly onto a large oiled baking tray
  • Season with the salt, Cajun spice, cumin and black pepper
  • Drizzle with the oil and bake for 5 minutes, remove from the oven and mix well, breaking up the mince with a fork
  • Reduce the oven to 180°C and bake for another 10 minutes. Stir well and add the onion, red pepper and the beans.
  • Mix together the tomato sauce and the chopped tomato and mix it into the mince mixture
  • Return to the oven and bake for 5 minutes. Top with the vine tomatoes, season and bake until the tomatoes just start to burst open. 
  • Sprinkle with the lime zest and coriander
  • Serve with the avocado, soured cream and tortillas


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